1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
1. 서론
Prokaryote란 원핵생물을 뜻하는 말로써 Carl Woese 에 의해 새로 도입된 분류법의 3가지 Domain - Archaea, Bacteria, Eukaryota - 중 진핵생물인 Eukaryota를 제외한 생물을 지칭하는 말이다. 진핵생물과는 달리 특징적으로 핵막이 없는 원핵생물은 단세포생물일 경우가 많으며 박테리아나 같은 원핵생물 및 주
water flow direction, inlet locates downside and outlet locates upside.
Through this, we can know that axial impeller is not suitable. Also, because of wide width of tank, it has poor mixing.
Second, there is a problem with chemicals. PAC is injected with Cl2, so activation of Cl2 must be restricted.
Also, using alum may cause settling.
Alum lowered pH in localized area. To overcome this
water. At this point the amount of hydrocarbons or volatile matter has increased and the coal has reached a rank of bituminous (Rightmire, 1984). After the temperature exceeds 210 degrees Fahrenheit carbon dioxide production increases with little production of methane. The thermogenic production of methane does not exceed the production of carbon dioxide in high volatile high ranks of coal until
I. Problem definition
• Nongshim
Nongshim is Korea instant food Manufacturer Company that produces products such as instant noodles, u-dong, snacks, drinks etc. They recorded total revenue of 63,198 million won in 2010. Within this revenue, instant noodles represented 67.5%, which was equivalent to 42,659 million won. Nongshim is Korea’s No. 1 instant food industry company with Samyang